WeRead Powered by ReaderPub
Season's best dishes for 2 or 4 or 6 cover

Season's best dishes for 2 or 4 or 6

Chapter 5: Butterscotch Balls
By Mary Lee Taylor
Open in WeRead

Explore more books like this:

Cooking & Drinking

About This Book

The collection presents scaled recipes for two, four, or six people, offering holiday and everyday dishes including candies, cookies, cakes, desserts, beverages, salads, vegetables, main dishes, stuffings, and quick company menus. Most recipes emphasize simple techniques, time-saving shortcuts, and economical substitutions using concentrated canned milk to reduce butter and cream, with practical baking directions, a serving chart, and tips for involving less experienced cooks. Examples include small-batch confections, yeast and biscuit-mix coffee cakes, savory starters, and sauces, arranged for easy planning and festive entertaining.


EVERYDAY FOODS
FIXED FOR COMPANY
Baked Ham
Hawaiian Sweet Potatoes[4]
Buttered Green Beans
Lettuce Wedges with Whipped Cranberry Dressing[4]
Ambrosia Floating Island[4]
[4] Recipes are in this book

Ambrosia Floating Island

(Photograph above)


DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6
1. Mix and heat slowly to boiling PET MILK 6 tablesp. ¾ cup 1¼ cups
WATER 1½ tablesp. 3 tablesp. ¼ cup
2. Stir into mixture of slightly beaten EGG YOLKS 1 2 3
SUGAR 1½ tablesp. 3 tablesp. ¼ cup
SALT few grains few grains ⅛ teasp.
grated ORANGE RIND ½ teasp. 1 teasp. 1½ teasp.
3. Cook over boiling water and stir until mixture thickens slightly or about 2 minutes 3 minutes 4 minutes
4. Remove from heat and stir in ORANGE JUICE 3 tablesp. ⅓ cup ½ cup
5. Pour into shallow serving dish holding about 1 pint 1 quart 1½ quarts
6. Cover and chill.
7. When ready to serve, beat until stiff EGG WHITES 1 2 3
8. Beat in slowly SUGAR 2 tablesp. ¼ cup 6 tablesp.
9. Drop in 2 or 4 or 6 “islands” on top of chilled custard.
10. Top “islands” with shredded COCONUT ¼ cup ½ cup ¾ cup
11. Garnish with orange sections if desired.

Butterscotch Balls

(Photograph on front cover)


DIRECTIONS INGREDIENTS For 3 dozen For 6 dozen
1. Mix in saucepan, then heat slowly, stirring until sugar is dissolved brown SUGAR 1 cup 2 cups
PET MILK ¼ cup ½ cup
BUTTER 1 tablesp. 2 tablesp.
SALT ⅛ teasp. ¼ teasp.
2. Remove from heat, cool thoroughly, but do not chill.
3. Add about ¼ cup at a time, mixing until smooth after each addition powdered SUGAR 2 cups 4 cups
4. Turn out on board which has been sprinkled with powdered SUGAR 2 tablesp. ¼ cup
5. Knead with the hands until smooth and creamy.
6. Shape into inch balls, rolling each one as it is shaped in chopped NUTS 1 cup 2 cups
7. Put on waxed paper. Chill before serving.